Sole is one of the most delicate fish you can get. You should try it whole baked in the oven. Add some flavourful ingredients and you will have an easy to make and delicious Italian styled fish dish. Filleting of sole is very easy and don't be afraid of the bones. There are only a few big ones. This recipe was inspired by Jamie Olivre's "Soglioloa in tre modi", which I found in his book "Jamie's Italy". I loved it from the first reading and changed it only slightly. I like his recipes, because they are inventive and make best use of the ingredients. Serve with the arugula as a salad, white bread and a dry white wine.